Gingerbread Cappuccino

Gingerbread Cappuccino

Put a little seasonal spice into your cappuccino with this gingerbread-flavored twist, inspired by the classic cookie.


1 (8 oz) serving


  • 1 teaspoon instant espresso crystals
  • 1/4 teaspoon ginger
  • 1/8 teaspoon pumpkin pie spice
  • 1 packet Born Sweet Zing™ Organic Stevia Sweetener - Zero Calories
  • 1 cup skim milk


Add espresso crystals, ginger, pumpkin pie spice and Born Sweet Zing™ to a coffee cup; set aside.

In a saucepan, over low heat, heat milk until small bubbles appear around edges. Remove from heat.

With a hand mixer, whip milk until foam forms.

With a spoon, hold foam back, pour warmed milk into coffee cup. Stir to dissolve espresso crystals and spices.

Spoon foam on top of coffee.